Vanilla Espresso Almond Butter is a homemade version of a store bought favorite! Roasted almonds mixed with vanilla beans and espresso for an energy charged almond butter!
Originally Posted October 2014 – Photos Updated May 2016.
Let’s talk about hoarding for a hot minute.
I am not talking about hoarding as in the TLC show “Hoarding: Buried Alive”. Which is disturbing that there are enough hoarders in the US (over three million, according to the intro of the show) to keep America entertained as we lounge on our (hopefully clean) couch and eat popcorn. While I enjoy the drama and anticipation to see if the hoarder will part ways with their useless piles of magazines and shoes that fit when they were five.
One perk to the show is the desire to clean every inch of our house and never hold onto one more thing in my dear life.
Lately though, I find myself hoarding.
OH DEAR GAWD. What have I turned into?
But, the only thing I hoard around our house is almond butter.
A couple of months ago, I tried this almond butter that was pumped up with fresh vanilla beans and espresso. A super charged almond butter if you will. I caught myself adding to nearly everything and anything I could.
Graham Crackers. Check.
Ice Cream. Check.
I am not sure why it took me so long to make this as it is the epitome of perfection in my books. Probably because I was too busy finishing off this jar of honey roasted peanut butter.
Fresh vanilla beans add the warmth that I love from vanilla. But you can sub in vanilla extract but the flavor won’t be quite as strong, plus I adore the little vanilla specks sprinkled throughout. It’s minor but they float my boat.
The only thing I will continue to hoard is this vanilla espresso almond butter.
Tools I used to make this recipe:
Serves 2 Tbsp
Vanilla Espresso Almond Butter is a homemade version of a store-bought favorite! Roasted almonds mixed with vanilla beans and espresso for an energy charged almond butter!
5 minPrep Time
5 minTotal Time
- 2 cups roasted, salted almonds
- 2 tsp instant coffee
- 2 Tbsp maple syrup
- 1 vanilla bean
- 1/4 cup coconut oil, melted
- In a food processor or high powered blender, add almonds and instant coffee.
- Open the vanilla pod by slicing open the skin slightly with a knife. Use the knife to scrape out the seeds and add to blender.
- Process until smooth, 5-7 minutes.
- Add in maple and oil.
- Blend for another minute until smooth.
- Store in an
air tightcontainer; either refrigerated or in a cabinet.
*Store at room temperature to prevent butter from getting hard.
Looking for more homemade butter recipes?
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!0